Ingredients
Scale
- 4 (6 ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the salmon fillets dry with paper towels.
- In a small bowl, combine paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt.
- Rub the spice mixture generously over both sides of each salmon fillet.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- Carefully place the salmon fillets, skin-side down if applicable, in the hot skillet.
- Cook for 3-5 minutes per side, depending on thickness, until a dark crust forms and the salmon is cooked through and flakes easily with a fork.
- While the salmon cooks, melt butter in a small saucepan over medium-low heat.
- Stir in lemon juice and fresh parsley.
- Remove salmon from the skillet and transfer to serving plates.
- Spoon the butter sauce over the blackened salmon.
- Serve immediately.
Notes
- Adjust the amount of cayenne pepper to your preferred spice level.
- For extra flavor, you can add a pinch of smoked paprika to the spice blend.
- This dish pairs well with roasted vegetables, rice, or a simple side salad.
- Leftover salmon can be flaked and used in salads or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg